CHANGING WITH THE SEASONS By Christy Rost   Seasonal changes are usually accompanied by a shift in our diet, and no season ushers in a bigger change than the arrival of fall. After a spring and summer ruled by salads, pasta, fish, chicken, spicy foods, stoned fruits and berries to help us stay cool, suddenly we are drawn to meatloaf, pork roasts, casseroles, sweet potatoes, squash, and anything made with cinnamon. What is it that influences such a shift in our eating habits at this time of year? A drop in temperatures is certainly a contributing factor, but after living in Texas for so many years, I find autumn to be more a state of mind than a state of weather. As far as I’m concerned, the minute the daily high temperature drops to 80-something, it’s autumn. With a wave of nostalgia for chilly autumn days highlighted by an ever-changing landscape of fiery reds, golden yellows and rich russets, my focus at home changes to providing an atmosphere of cozy comfort for the cooler months ahead, and it always starts in the kitchen. My recipe for Sweet Potato and Autumn Squash Sauté tastes like autumn in a skillet. Cubes of sweet potato and butternut squash are sautéed in a bit of olive oil with chopped onion, and are sweetened with a mixture of apple juice, brown sugar, honey, and cinnamon. Before long, the kitchen is perfumed with the spicy fragrance of this easy side dish. You’ll want to keep this recipe handy for weekday meals, but it’s worthy of becoming a delicious part of your traditional Thanksgiving feast. Note: Christy Rost is the host of Fort Worth television's popular cooking/lifestyle show, Just Like Home, and the author of The Family Table: Where Great Food, Friends, and Family Gather Together (2004, Capital Books). To see recipe's from Christy's show, or to see a list of upcoming personal appearances, please visit her website at www.easyentertain.com. Sweet Potato and Autumn Squash Sauté Ingredients: 2 large sweet potatoes 2 small butternut squash 2 tablespoons olive oil ½ cup chopped onion ½ cup apple juice or apple cider 2 tablespoons brown sugar, packed 2 tablespoons honey ½ teaspoon cinnamon Coarse salt, to taste Parboil the sweet potatoes in enough boiling water to cover until they are slightly tender, about 8 to 10 minutes. Do not overcook. Drain and set the potatoes aside until they are cool enough to handle. Peel and slice the sweet potatoes into half-inch cubes; set aside. Slice the squash in half lengthwise, scoop out the seeds, and peel with a vegetable peeler. Slice the squash into half-inch cubes and set aside. Heat a large sauté pan over medium-low heat, add olive oil, and swirl the pan to coat the bottom with oil. Add cubed sweet potatoes and squash, and sauté 5 minutes. Stir in chopped onion and cook 10 minutes more. Add the apple juice, brown sugar, honey, cinnamon, and salt; stir until well blended. Cover and cook until the sweet potatoes and squash are tender, stirring occasionally, about 15 minutes. If the mixture becomes too dry, add a small amount of additional apple juice. Transfer the sweet potato mixture to a serving bowl and serve. Recipe serves 6. Get more of Christy Rost's recipes in her archives. Click here. Do you have any questions, comments or suggestions? Email: jwdineline@aol.com